Cold Cucumber Soup Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Onion | 1 Small, finely chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| 3 large cucumbers, peeled, halved lengthwise, seeded and chopped | ||
| 3 tablespoons unbleached white flour | ||
| 2 cups homemade vegetable or chicken broth | ||
| Salt | 1 Teaspoon | |
| Plain yogurt | 3/4 Cup (16 tbs) | |
| 1 tablespoon snipped fresh dill weed | ||
| 1 teaspoon grated lemon rind | ||
| 1/8, teaspoon ground mace | ||
Directions
1. Melt the butter in a heavy skillet and saute the onion, garlic, and cucumbers for about 10 minutes, or until the onion is tender.
2. Sprinkle with the flour and stir well. Gradually stir in the broth. Add the salt and bring to a boil. Cover and simmer until the cucumber is tender. Cool. Puree the mixture, in batches, in the container of an electric blender or food processor, or push through a food mill. Stir in the yogurt, dill, lemon rind, and mace. Chill for several hours.
2. Sprinkle with the flour and stir well. Gradually stir in the broth. Add the salt and bring to a boil. Cover and simmer until the cucumber is tender. Cool. Puree the mixture, in batches, in the container of an electric blender or food processor, or push through a food mill. Stir in the yogurt, dill, lemon rind, and mace. Chill for several hours.
Chef
